Next up in Sips & Bites, a food and drink series that is focused on beautifully and deliciously inspiring treats for wedding and home celebrations, we're sharing how to make yummy goat cheese and cranberry relish phyllo appetizers that you and your partner will want to serve for every shindig! (One of the best parts is that you can freeze these for future snacking, too!)
Goat Cheese and Cranberry Relish Triangles
Perfectly stuffed with creamy and savory-sweet filling, these phyllo-wrapped appetizers are destined for holiday gatherings. Easy to make and even easier to eat, it's the best of every flavor world, even with a little spicy kick from the cranberry relish. Inspired by the tang of goat cheese and the tartness from cranberries, get those serving platters ready, preheat that oven, and ring some jingle bells!
Part One: Cranberry Pepper Jelly Relish
[Pam's Note: This relish recipe makes an over abundance of what you need for this appetizer, but use the extra on other dishes! It goes great with pork or with leftover Thanksgiving turkey for something a little different.]
INGREDIENTS
• Half of 6 oz. package fresh cranberries
• Half of 13 oz. jar of hot pepper jelly (Stonewall Kitchen brand recommended)
• 3/4 cup of Granny Smith apples, peeled and finely diced
• 1/4 and 1/8 cup of dark brown sugar, packed
• 1/4 cup of light rum (or water for non-alcoholic version)
• 1/4 cup of dried cranberries, chopped
• A pinch of crushed red pepper flakes
COOKING SUPPLIES
• Stovetop saucepan
• Measuring cup
• Knife
• Spatula
• Cutting board
ALLERGEN NOTES
None.
DIRECTIONS
1. Over medium-high heat, bring cranberries, hot pepper jelly, apples, brown sugar, rum, and red pepper flakes to a boil while stirring often.
2. Reduce heat to medium-low and simmer until cranberries begin to pop (in about 10-15 minutes).
3. Remove from heat and add dried cranberries. Let cool and set aside for Part Two.
Part Two: Triangles
INGREDIENTS
• 1/2 cup of goat cheese
• 2 tablespoons of heavy cream
• 1 box of phyllo dough (typically found in frozen section)
• Olive oil
• Sprinkles of kosher salt
BAKING SUPPLIES
• Measuring spoons
• Knife
• Measuring cup
• Silicone pastry brush
• Small serving plates
• Cookie sheet
• Parchment baking paper
ALLERGEN NOTES
This recipe contains gluten, wheat, dairy, and egg.
DIRECTIONS
4. Preheat oven to 400 degrees and prepare your cookie sheet with parchment paper.
5. Mix softened goat cheese with 1 to 2 tablespoons heavy cream until smooth.
6. Lay down one sheet of phyllo dough onto your workspace. Using a pastry brush, gently brush your phyllo sheet with olive oil. Lay another piece of phyllo on top of that and brush gently with more oil. Continue until you have 4 sheets of layered phyllo.
7. Cut the layered dough into 5 strips.
8. On one end of each strip, scoop 1/2 tablespoon of the goat cheese mixture and 1/2 tablespoon of Cranberry Pepper Jelly Relish from Part One. Bring a corner up and over the cheese mixture to line up the bottom edge with the right edge of the phyllo to form a triangle. Continue to do this, folding the phyllo like a flag until you have a little goat cheese-cranberry triangle package.
9. Continue and repeat the process with remaining sheets of phyllo.
10. Place the packed triangles on your cookie sheet and brush the tops with more oil to get a nice bronzed exterior. Sprinkle the tops with a pinch of salt.
11. Bake until golden brown and crispy for about 12 minutes. Let cool and serve!
** If making these appetizers ahead of time, these freeze nicely as unbaked triangles. Store "raw" in airtight containers and then bake as directed.
OPTIONAL TWISTS
If goat cheese is not your favorite or to your guests' taste, you can also use the more mellow brie cheese. Simply cut into 1/2 inch cubes or soften and keep at 1/2 tablespoon when scooping into your phyllo.
See More of Pam's Delicious Creations
on Tidewater and Tulle
• Sweet Pea and Lemon Panna Cotta Recipe
• Coastal Glam Christmas Spread
• Mediterranean-Inspired Mezze Board
Sips & Bites is Tidewater and Tulle's food and drink series that is focused on beautifully and deliciously inspiring treats for wedding and home celebrations.
RECIPE CREDITS
Photography & Styling: Gari-Ann Kia Photography | Recipe & Catering: The Twisted Fork | Venue: Jollity and Co.
